2nd Week Meeting Summary ( 13th – 19th of June) During the second week (13th- 19th of June), at the first group we discuss about some doubts we had according the description of flowcharts and also the individual work of each group member during the weekend was presented. What is more, we measured the pH of the samples been prepared in the previous week, storing in the fridge for 120hrs. Therefore, having a complete view of the pH change during storage, we discuss about some acidity regulators or stabilisers we should use during the industrial process. Finally, in the first group meeting, the agenda for the meeting with the supervisor (on Tuesday 14th of June) was created. At the meeting with the supervisor, the work of the first week was discussed. We also decided to conduct some pre - experiments (32) in order to take a decision about the factors we have to consider on the screening experiments. Therefore, we decided about the 2 levels (high and low level) of each factor which included the ratio of cow’s yogurt: soya yogurt, the % of kiwi juice, the % of water, % of sugar. In addition, in these experiments we did not use soya milk but water instead and also we used high and low fat cow’s yogurt. The same day of conducting the experiment, we had another meeting with the supervisor (Wednesday 15th June) where we taste the 32 samples and decided only to consider the low fat cow’s yogurt in the screening experiment, keeping the 16 combinations the same. At the end of the week, in the group meeting we created our wikispace while we prepare the timetable for the third week. In addition we discuss about the design of the screening experiment (number of assessors, questionnaire, division of the experiment in two sessions) and we booked the sensory room for Tuesday 21st of June. Finally, we decided to make the proper adjustments during the weekend in the flowcharts and design layout according to supervisor’s recommendations.
During the second week (13th- 19th of June), at the first group we discuss about some doubts we had according the description of flowcharts and also the individual work of each group member during the weekend was presented. What is more, we measured the pH of the samples been prepared in the previous week, storing in the fridge for 120hrs. Therefore, having a complete view of the pH change during storage, we discuss about some acidity regulators or stabilisers we should use during the industrial process. Finally, in the first group meeting, the agenda for the meeting with the supervisor (on Tuesday 14th of June) was created. At the meeting with the supervisor, the work of the first week was discussed. We also decided to conduct some pre - experiments (32) in order to take a decision about the factors we have to consider on the screening experiments. Therefore, we decided about the 2 levels (high and low level) of each factor which included the ratio of cow’s yogurt: soya yogurt, the % of kiwi juice, the % of water, % of sugar. In addition, in these experiments we did not use soya milk but water instead and also we used high and low fat cow’s yogurt. The same day of conducting the experiment, we had another meeting with the supervisor (Wednesday 15th June) where we taste the 32 samples and decided only to consider the low fat cow’s yogurt in the screening experiment, keeping the 16 combinations the same. At the end of the week, in the group meeting we created our wikispace while we prepare the timetable for the third week. In addition we discuss about the design of the screening experiment (number of assessors, questionnaire, division of the experiment in two sessions) and we booked the sensory room for Tuesday 21st of June. Finally, we decided to make the proper adjustments during the weekend in the flowcharts and design layout according to supervisor’s recommendations.
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